(What is family_tradition? - Edit Wiki)
Videos 1 to 23
 india chhattisgrah
from Revver - american Videos
February 15, 2008
Author: shishe9 Added: Fri, 15 Feb 2008 07:22:37 -0800 Duration: 104Tradition in chhattigrah fastiveal all around the it is very good for now to watch and god bless every body to money and increase there money and property
|
 home
from Revver - game Videos
February 15, 2008
Author: shishe9 Added: Fri, 15 Feb 2008 07:22:37 -0800 Duration: 279great home video and watch
|
 india chhattisgrah
from ROCK MUSIC AND PEOPLE VIDEOS
February 15, 2008
Author: shishe9 Added: Fri, 15 Feb 2008 07:22:37 -0800 Duration: 104Tradition in chhattigrah fastiveal all around the it is very good for now to watch and god bless every body to money and increase there money and property
|
 home
from my videos
February 15, 2008
Author: shishe9 Added: Fri, 15 Feb 2008 07:22:37 -0800 Duration: 279great home video and watch
|
 Sheep Cheese: Ancient Heritage Dairy
from Cooking Up A Story: A Show about People, Food, and Sustainable Living
January 15, 2008
Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Consuming this cheese requires a careful eating pace. View the video here. Download Show: MP4 | WMV | iPhone [sniplet commentlink] [sniplet recipelinker] Director s Journal One of the great pleasures doing these stories is getting to go where the story is actually located. In this case it was the foothills of the Cascade Range of Oregon: Pines, firs, windy roads, and hills growing into mountains. As Lynn and I pulled into the dairy, I was first greeted by yaps from Bonnie, their herding dog. From around the corner appeared a smiling Kathy Obringer. She hopped into the car and we drove straight away over to the cheese room where she showed us the results of her family’s hard work. As always, it was educational. Every cheese has its timeline, and it’s all marked down on the calendar. Kathy and Elle, her daughter, checked it a couple of times during the short time we spent in there. The small rounds aging in the standing fridge. The larger rounds hibernating in the walk-in. My favorite part of the process that I got to witness (and film) was Elle adding dry cocoa to the outside rind of the all sheep’s milk ‘Scio Heritage’ cheese. It was rubbed, brushed, and oiled. An antique bronze color emerged. I asked if it changed the taste of it, and Kathy didn’t think so, but it did make it so beautiful. It was time to bring in the sheep for their second milking of the day. Hank rode his bike out to the part of the pasture where they were grazing, as Bonnie charged ahead. Next thing I knew the sheep were filing in through the gate, with Hank and Bonnie on their heels. Well, really, it was Bonnie. Hank was making sure the slowpokes didn’t stay behind nibbling their way back. Inside the milking parlour, Elle herded them into the milking stall where they happily ate the grain mixture (made especially for them!) as they were milked. Afterwards that group would be led outside, waiting for a new pasture area, as another round of sheep were milked. It was a cycle that seemed so natural. One growing into another: the cheese cycle, the farming cycle, the cycle of work in harmony with nature. As I packed up to leave, I took a moment to soak it all in. One more time to smell the trees, feel the wind on my face, and to hear the chirps, yaps, and baaaas. —Rebecca Additional Resources Ancient Heritage Dairy Dairy Sheep Association of North America Facts about Sheep’s Milk Learn more about Sheep Subscribe To Us By RSS Subscribe By Email
|
 A New Family Farmer
from - blip.tv (beta)
December 05, 2007
5 million family farms have been lost since the 1930 s, and most of the surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he s also relatively young.
|
 Cooking With Love: Alice's Restaurant
from - blip.tv (beta)
October 30, 2007
Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food. Recipes from the episode: Summer Squash With Rice; My Father s Tomato Salad
|
A New Family Farmer
from Cooking Up A Story: A Show about People, Food, and Sustainable Living
October 29, 2007
Five million family farms have been lost since the 1930 s, and most of the surviving farms are not small family operations. As the population of family farmers continues to age, there is a critical shortage of young farmers to take their place. Michael Paine is a rare breed, not only does he come into farming without a prior farming background, he s also relatively young. View the video here. Download Show: MP4 | WMV | iPhone [sniplet commentlink] [sniplet recipelinker] Director s Journal I read this in my local paper awhile back: “Oregon is one of the only bright spots in the country where we’ve got young farmers coming into the business ”. Hmmm, I knew most farmlands were industrialized, but I thought, with the growing interest in locally produced food, I would think the family farm would also be growing. I contacted Dianne Stefani-Ruff from Portland Farmers Market, who made the quote, to see who might just be one of those new young farmers. She gave me the names of 4 or 5, and I never got past the first one I called, Mike Paine of Gaining Ground Farm. I knew right away he was someone who was very passionate about farming. He wasn’t born to farming, like many are, but raised in the suburbs. He had a garden as a young adult, but that was about it. His drive to become a farmer really sprouted from his experience in Africa in the Peace Corps in Costa Rica, and, finally from working on his Masters degree at UC-Davis in Agriculture. Sustainable agriculture is a growing field. Many farming methods that may have been lost to time are now returning. One that Michael puts to practice is using chickens to ready his fields. He puts them in portable coops that are moved along the field after the group of chickens scratch, peck the ground, and leave behind a rich manure. Recently he created a pond to catch the natural drainage of water from the hills. This water will be used to irrigate his crops. Using organic methods, some of the vegetables he grew this year were tomatoes, melons, squash, mixed green lettuces, eggplant, and beans. They were all beautiful. I really enjoyed his sharing all the different varieties he grew, many I never heard of. I think the people who come across his vegetables at the farmer’s market and who are shareholders in his CSA are very lucky indeed. If you’re not familiar with what a CSA is, check out the story I did on Laura Masterson’s farm, in Food Network: Community Supported Agriculture There is a lot of hard work involved in farming. I knew that. But what really surprised me is how hard it apparently is to get your first farm. It even surprised Mike. Does it surprise you? Here’s some alarming information about the state of family farms in America today, and the respective ages of these existing farmers. From Farm Aid: In the 1930s, there were close to seven million farms in the United States. Today, just over two million farms remain, and only about 25% of these are family farms.In 2004, the USDA Economic Research Service (ERS) predicts that 98 percent of total farm operator income will come from off farm sources and at last count only 7 percent of all farm families reported 100 percent on-farm income.More than half of today s farmers are between the ages of 45 and 64 and a quarter of the farmers in this age group plan to retire by 2005.Only six percent of our farmers are younger than 35. The complete Farm Aid article is titled, “Why Family Farmers Need Help” —Rebecca Additional Resources Food Routes Home Family Finance® Resource Center Edible Nation New Generation Takes Over Old Family Farm Subscribe To Us By RSS Subscribe By Email
|
Cooking With Love: Alice’s Kitchen
from Cooking Up A Story: A Show about People, Food, and Sustainable Living
October 09, 2007
Cooking garden fresh foods made with love, from mother to daughter, generations of family knowledge passed down through oral tradition trace a living legacy of Lebanese food. View the video here. Download Show: MP4 | WMV | iPhone [sniplet commentlink] [sniplet recipelinker] Director s Journal This was a story which found me. Linda is a neighbor of Ed, the story, and introduced herself. A cookbook author, gardener, and artist? Hmmm, I wanted to know more. We began to talk on the phone and I liked the idea of doing a story on someone with such a rich family history in which food played such a major role. Not just the making of a dish, but also in the growing of the ingredients (when possible), and the presentation of it; based on her Lebanese cooking traditions. It was so much fun to hang out with Linda! I was treated to my first cup of Arabic coffee (which definitely gave me an extra boost of energy!), got a tour of the biggest kitchen garden I’ve ever seen (which included tasting freshly plucked figs!), and I got to watch a new way to prepare squash. See for yourself in the video above, How to Make Summer Squash Stuffed with Rice. While the food was cooking, Linda took us into her Studio. She showed us the original cookbook draft, which had led to an article in the Saudi Aramco World magazine. Her illustrations were wonderful and oh-so-colorful. I came away feeling richer, fuller. Not only did I get to meet Linda, but through her, her mom, Alice. I am so glad Linda endeavored over the years to write down recipes that were typically handed down through only oral traditions. And to also share family stories with these recipes. In a sense, by reading the cookbook, her family becomes a part of your family. That’s a nice gift. —Rebecca Additional Resources Linda Dalal Sawaya, cookbook author, artist, and writer Ethnic Cuisine: Lebanon Kitchen Gardeners International Lebanese Cuisine Subscribe To Us By RSS Subscribe By Email
|
 A Good Justice
from Cooking Up A Story: A Show about People and Food
May 24, 2006
We explore the history behind a successful sausage making family business spanning 4 generations. Recipe from the episode: Sauerkraut Soup Download this episode | Download food4thot Director s Journal I discovered Otto’s through the newspaper. What grabbed my attention was the on-premise use of an old smokehouse. What was that about? And the fact the business had been in the family for 4 generations. Cool. Bound to be some interesting stories there. I called and talked to Gretchen about filming a mini-documentary, and she said, sure, come on over. It was a cool morning in early March when Lynn and I showed up. We walked in, introduced ourselves to Gretchen, and did a quick survey of the shop. I put a wireless microphone on Gretchen and began to check levels on the camera. I heard her say, “Hi Grandpa! I’m glad you could make it down!” I turned and saw an elderly man walk in from the back of the shop. “This is Edwin, Otto’s son.” Edwin arrives at Otto s A look inside the smokehouse Freshly made pepperoni links During an earlier phone conversation I had asked her about sharing any old photos she might have because I did want to explore some of the history of the shop. She invited Edwin to participate, but didn’t tell me because she wasn’t sure if he would be able to make the 50+ mile drive that morning (he is 86 years old, she later told me). Well, he did. After introducing myself, and not knowing how long he would be able to stay, I immediately put a microphone on him, found a place to sit him down, and Lynn began an impromptu interview with the eldest member of this sausage making family, the Eichentopf’s. Afterwards we all drifted to the back area where all the sausages are freshly made, and grandpa rolled up his sleeves, and went to work with the others. I go into a story with a general idea what it will be about. But I learned long ago to listen, and be open to what presents itself. It was a great gift to meet the descendents of Otto Eichentopf and share with you a piece of their story. -Rebecca Gerendasy Additional Resources Otto s Sausage Kitchen Carlton Farms Meats About Sausage in Wikipedia
|
|
Log in or sign up to leave comments.
0 comments on family tradition:
(No comments yet..)
get widgets
RSS feed for family tradition: 
To add your video to this page, just add this code in your video blog post:
|
